/ck/ - Food & Cooking

>>13039330
btw are you ___ ?

i already have starter on the fridge, and i scoop some of it to reactivate it for baking. This entire process takes 2 days everytime.

The baked bread feels like it retained too much water too. It has a denser grain on the center but the sides are semi bubbly (like pic related). It has a mild acidic flavor but not much else. Previous sourloaves have come out out acid/bitter as fuck

>>13039334
im a grill btw, not sure if that matters

it looks ok, maybe a bit too humid.
How does it taste?

>>13040368
it doesnt have much taste, unfortunately. Mild acidity... not much bread flavor either :(

>>13039330

Wait you made the starter from scratch in only a day? You have no yeast. You're making a sourdough cracker. Buy starter online or go steal some from a bakery and try using that. It sounds like you autolysed fine, but 4 proofing stages may be too much. You're not supposed to be aggressive when you're knocking the air out. You want a nice big yeasty airy ball to put in the oven.
Put a tray of water in the oven along with the loaf. And make sure the ball can hold its own with no support. It's not supposed to sink at all. You didn't knead it firm enough if it does

That looks so white. Are you using a ceramic cast iron pot to bake?

Ok I'm a professional chef/Baker
give me you recipe like a standard AAMERICAN Chef would find in AA cook book.
also
fuck u chinaman

>>13039330
that crumb looks dense and gummy as fuck. the dough shouldn't really be that sticky when you're done kneading it. even if you're working with a really wet dough it should firm up quite a bit if you aren't doing a ciabatta type bread. honestly thought it seems kind of over proofed to me if I had to call the defect.

>>13039330
How are you shaping it? If it's just spreading out that sounds like it hasn't been pulled taught.

Is anyone having trouble with te captcha? i cant post

Okay maybe I wasnt clear on what i did on my first post so I will try to be as descriptive of my process as possible...

failed 70% hydration all purpose flour sourdough bread...
INGREDIENTS:
-500g warm water
-700g all purpose flour
-20g kosher salt
-200g starter

>some say ambient moisture and pressure affect so... done at a sea level city with 50% enviroment humidity at 26°C (tho it sounds kinda retarded).

PREVIOUS PREPARATION:
-take 50g cold starter from fridge and mix with a mixture of warm water/flour. The total mixture's weigh is 200g. Mix throughly and let rest on a warm enviroment (30°+) for a full day.

>the starter always smells like acetone when reactivated so i try to use it before it starts to get a strong smell. It bubbles up just fine, doubling and even tripling its volume in a matter of hours.

PREPARATION
-mix 650g warm water with 700g all purpose flour. Mix well and let rest for 30min (autolyze).
-after the half hour dissolve the 20g kosher salt into the separated 50g of warm water.
-incorporate the 200g of starter into dough mixture along the salt water solution and mix well.
>the mixture was double its size in volume, with slight apple/acetone and commercial yeast notes.
-knead until semi-firm to the touch, only slightly sticky.

>>13044235
2/2
>though on this particular bread the mixture was kept sticky since incorporating more flour would have thrown off the ratios awfully. this recipe was 500g flour but i threw more to solidify the dough. Seeing it wasnt getting firmer and i could potentially fuck up the bread i adjusted the ratios. This is the best bread ive made, though.
-let rest on a warm 30°+ place for 30 min covered.
-lightly fold onto itself 3 times and let rest again, making sure the dough doesnt lose the air it gained.
-repeat previous 2 steps 3 more times
-flour a flat surface and let dough rest on that surface.
-fold dough onto itself until it becomes a ball shape.
>i didnt knead the bread this time. I only stretched the sides until it could retain a spherical shape, though it was still too malleable to hold itself.
-twist the joint all folds joined in, securing the folds from undoing themselves
-flour the entire ball of dough carefully, and place over floured cloth (plain nonfolded side down), and place on a metal spider sieve (pic related).
-place onto bowl (pic related) so it retains a spherical shape.
-put on fridge and let rest for 7 hours.
-preheat oven to 250°C.
-place parchment paper onto baking tray
-take bread dough out of bowl/sieve/cloth, and put bread dough onto glass baking tray (folded side down) covering it.
>i do not have a dutch oven, and since theyre too expensive i used this glass tray
for baking. it says its for baking and since i have another one of the same size, i join both of them so it "covers the bread and doesnt let steam out when initially cooking.
-score the bread, and put on highest rack of the oven.
-bake for 30 min.
>i once pre heated the baking tray before putting the bread in, but since i saw no change i stopped doing it.
-uncover baking tray and let cook for another 20min at 200°C for browning.
-take out of oven and let rest for 30min.
-cry because its a shitty bread recipe.
- :(

>>13044240
In terms of what you should do to prepare the loaf itself i dont see any problem, but you could always check out a youtube video or something. I've seen you complain about lack of flavor so maybe add a bit more salt
(2-3 or even 5). Finally, preheat the baking tray for longer. You want that motherfucker scorching hot. It isn't a 10minute warmup, you want a metal tray that retaind heat well and let it warmup for 45minutes to an hour, thats hoe you get a good oven spring and crust on the bottom. The final advice i can give you is something that i've done and have seen people do which sprits the top of the loaf with water or put a pan on the bottom of the oven and add some ice cubes. The steam will cook the bread( the water evaporates and the steam gets warmer than 100°c cooking the bread) and also makes it puff up. Other than that, i've got nothing besides thinking your sourdough is bad but that doesnt make sense since its ferments properly. Good luck

Use bread flour you damn retard

>>13039330
Your math doesn't quite check out. If your starter is 100% hydration, i.e. 50:50 flour and water, then you have a total of 0.5*200 g + 700 g = 800 g flour in your mix and 0.5*200 g + 500 g = 600 g water, for a hydration of 600/800 = 75%. Still, this is within reason if the flour has enough gluten and you knead well. The amount of salt is 20/800 = 2.5% in baker's percentage, which is a little high, the standard being 2%. Still, it's within reason if it's what you like.

I hope you are pre-heating the baking dish well and not putting it into a cold one, as this is essential for good oven spring. If so, I think the most likely culprit is that the gluten is not well developed. This is why it's excessively sticky after kneading and flattens out when baking. This could be fixed by increasing the protein content of the flour (should be 12-14%, more gluten means better structure but also makes it chewier), or by kneading more. Bread that feels moist or gummy might be underbaked, but your baking times seem long enough, so this could also be caused by a combination of too much water in the dough with not enough gluten in the flour.

Some of your issues may also be caused by under- or overfermentation. I would actually stay away from two-day doughs until you've figured out the appropriate fermentation times for a single-day bake. This can only really be done through trial and error, by making the same recipe many times while always writing down the total fermentation time and room temperature, and logging the results. Broadly speaking, an underfermented dough will be stiff and will produce a dense bread with little flavor. Overfermented dough will be very slack and prone to collapse and produce a bread with an overly sour flavor. It too will be denser than a properly fermented bread.

TL;DR check the gluten content of the flour, knead more, ferment more or less, and do it all in one day

>>13041226
I have cold sourdough yeast reserved for when i try to bake. I bought it online from a bakery but maybe i dont take care of it properly since the chemical smell is too strong. I cant get it to smell other than acetone, though.

>>13041248
A glass tray ;( metal dutch ovens are expensivee even when theyre sold as used. I just use plain all purpose flour too.

>>13041548
Posted ;)
fuck china too 天安門大屠殺

>>13041757
so firmer dough? got it. Knead until it firms up nicely.. the flour i used was smoother than normal~ maybe that influences it a bit

>>13042785
i just pull the sides until a ball shape is formed.

>>13044285
ok i will~

>>13044355
>i just pull the sides until a ball shape is formed.
This is a really common stumbling block, the important part of "shaping" is stretching membranes over the loaf to hold it up. If you're not introducing tight supports, it'll just flatten out like mud. This is a good video: https://www.youtube.com/watch?v=vEG1BjWroT0

>>13039355
Pretty sure he was asking if you were a nigger dice girls don't post here.

>>13044285
>not using rare artisan heirloom grains

Cringe.